http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103228156-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-00 |
| filingDate | 2011-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a59540892e9f102e38f4e2e254c7c42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86c2bbf0272a3f754bdc0e9e33188237 |
| publicationDate | 2015-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103228156-B |
| titleOfInvention | Production method for cut vegetables |
| abstract | A method for industrial production of cut vegetables that demonstrate good storage properties and a great reduction or elimination of the bitter taste unique to the vegetables is provided. The cut vegetable production method comprises the following sterilization, cutting, and leaching steps, namely: a step for sterilizing vegetables prior to the cutting of same into eating size, by bringing the same into contact with an aqueous alkaline solution with a pH of 11-14 (sterilization step); a step for cutting vegetables that have been sterilized in the sterilization step into eating size while rinsing the cut sections thereof in pure water (cutting step); and a step for leaching the cut vegetables obtained in the cutting step for 3 minutes or more (leaching step). |
| priorityDate | 2010-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.